1,614 seafood recipes

Instead of using beef or chicken, try these succulent fish tacos that will have you licking your lips! Great recreation of the incredible Rubio's Fish Taco. Most people get this wrong, but not this one. The CORN tortilla is vital to the flavor. Get them as fresh and thick as possible.

"Lobster Newberg. Also "lobster a la Newburg"...The dish was made famous at Delmonico's Restaurant in New York in 1876 when the recipe was brought to chef Charles Ranhofer by a West Indies sea captain named Ben Wenberg. It was an immediate hit, especially for after-theater suppers, and owner Charles Delmonico honored the capatain by naming the dish "lobster a la Wenberg." But later Wenberg and Delmonico had a falling-out, and the restauranteur took the dish off the menu, restoring it only by popular demand by renaming it "lobster a la Newberg," reversing the first three letters of the captain's name.

Rich and delicious. We used swiss instead of Gruyere and let out the monk fish using extra scallops. Loved the sauce, thick, creamy and rich with a subtle garlic flavor throughout. The creamy sauce enveloped the seafood stuffed crepes and then we topped them with some leftover sauce and a sprinkled on some parsley for color. Delicious, decadent breakfast. Fairly easy to make too.

Quick and easy to prepare. Crispy veggies, perfectly cooked shrimp with a nicely balanced sweet and sour glaze that highlight the flavor of the tender shrimp.

Classic simple, quick and easy fish cakes. One cake per serving for appetizer or two cakes per person for a main dish.

Plump shrimp and tender scallops coated in a tangy garlic sauce. What's not to love?

An authentic Chinese Shrimp Wonton soup. Prepared wonton wrappers make preparation easy.

Salmon is rich in omega 3 and is becoming more and more popular in our normal cooking, in this recipe we use salmon and scallops with the delicious shallot sauce, easy and simple to make, and very flavorful.

This recipe was inspired by Julia Child's Mastering the Art of French Cooking Vol. 2. It was developed as a shrimp based filling for a small Vol-au-vent.

The best seafood stir-fry I have ever tried!

Very tasty. Just enough sauce to carry the creole flavors and meld the different types of protein together. Went a bit overboard by making our own Chorizo and homemade penne pasta. A great Creole recipe from down in New Orleans!

The preparation of the shrimp creates a lovely crunchy texture. It is served with a creamy lemon, butter, and garlic sauce enriched with egg.